Showing posts with label Zucchini. Show all posts
Showing posts with label Zucchini. Show all posts

Vegan Thai Green Curry


Fragrant, creamy and vibrant vegan Thai Green Curry made with fresh ingredients!!



Happy 2018 guys!!! I know I’ve been AWOL for way too long from the blog and I feel extremely guilty. It may be a new year but my excuses are the same – work, home and travelling took up so much time that I could not devote enough to my one passion – my blog. I’ve missed blogging much more than anything last year and I don’t wish to repeat that again. So hopefully, you’ll see more of me and more consistently in 2018. Cheers!!

If you’re following me on Instagram, then you know what I’ve been eating and where. No? What are you waiting for, go follow me here or search for @oneteaspoonoflife on Instagram.
How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Just to catch you up a little, I spent the last week in Chicago freezing myself. I went from a comfortable 20 degrees C (Positive) and to -20 degrees C (negative) for one week. My fingers froze when they weren’t in the coat pockets and my ear hurt when it errantly slipped out of the cap. I applaud those who brave this weather regularly, but I’m not made for that chill. While it was an a nice to experience just how that cold feels, I’m happy to be back to warm weather where I don’t need even a light jacket and I can roam around in open sandals.

I am one of those weirdos who actually likes airline food. I look forward to meals on planes. But after 8 meals in a span of one week plus a week of eating in restaurants, I’m just simply glad to be back to eat warm clean food at home. A touch of spice, a lot less cheese and a lot of health – that’s how I like my everyday food.

So my first recipe of 2018, is this warm flavorful Thai Green Curry with lots of vegetables that is perfect for cold winters. Did I tell you how much I love it? It is simply delicious plus it is hearty, healthy, vegan, gluten-free and full of fiber. Serve it with a bowl of brown rice for a healthier meal. I also had so much fun making this curry. I found all the fresh ingredients in the market and they were such a colorful bunch. I enjoyed shooting this recipe, all those colors popped beautifully.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com
How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

Back to the recipe, one might be discouraged by the number of ingredients, but I ask you to look beyond it. The number may be more, but the effort is really not too much. The prep here is more time consuming than the actual cooking. And this is the perfect recipe to engage your family – ask your partner or kids to help out in peeling, chopping and slicing. Make it a family recipe and you won’t be so daunted. 

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Thai Green Curry (Vegan)


How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.comEasy to make vegan Thai green curry that is made with a fresh green curry paste and creamy coconut milk along with lots of stir fried vegetables.

Recipe Type:  Main
Cuisine:            Thai or Asian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:                Serves 2-3

Ingredients:


For the Green Curry Paste:


3 Lemongrass Stalks
2 Tbsp chopped Ginger
4-5 cloves Garlic
1 small Onion
2-3 green Onions (spring onions)
2-3 green Chillies
1 Tbsp fresh Turmeric or 0.5 tsp Turmeric Powder
Handful of Basil leaves
Handful of Coriander leaves
2 tsp Coriander seeds
1 tsp Cumin seeds
0.5 tsp Peppercorns
Zest of 1 Lime
1-2 Tbsp Lime juice
1 Tbsp Palm Sugar (Jaggery/Sugar)
Water as required
Salt to taste

For the vegan Thai Green Curry:


1 cup thick Coconut Milk
1 cup thin Coconut Milk
3 Tbsp fresh Green Curry Paste
75 gms firm Tofu (cubed)
0.5 diced Capsicum
1 cup Broccoli florets
0.5 cup sliced Zucchini
1 small Carrot sliced
4-5 Mushrooms sliced
0.5 cups cubed Sweet Potato (boiled)
1 diced Bokchoy or handful of Spinach
3-4 Tbsp Oil
Salt to taste
Water as required

Method:


To make the Green Curry Paste:

1. Powder the coriander seeds, cumin seeds and peppercorns coarsely. I hand pounded these in a mortar with a pestle.
2. Remove the outer later of the lemongrass stalk and chop into slices.
3. Roughly chop the green chillies, onions, green onions and garlic.
4. Add the pounded spices, lemongrass, green chillies, onions, green onions, garlic, chopped ginger, chopped turmeric, coriander leaves, basil leaves, lime zest, lime juice, sugar/jaggery and 1 tsp of salt to the food processor or a mixer and give it a whizz.
5. Scrape the sides of the jar and grind again. Add water by the spoonful to get a smooth paste.
6. Adjust salt, sugar and lime as per your taste.
7. Fill in sterilized glass jars and store in the refrigerator for up to 2 weeks.
8. This recipe makes approximately 1.5 cups of curry paste.

To make the vegan Thai Green Curry:


1. Heat oil in a wok or kadhai.
2. Drain the excess water from the tofu using a kitchen towel. Add the tofu to the wok and fry until golden.
3. Remove the tofu and keep aside.
4. Add the carrots, mushroom, zucchini, broccoli, bokchoy stems and capsicum and stir fry them for 3-4 minutes.
5. Add the bokchoy leaves or spinach and stir until they are wilted.
6. Cook until the vegetables are cooked to your liking and remove it from the wok and keep aside. Preferably, the vegetables should be crunchy and not overcooked and mushy.
7. Heat the remaining oil and add the green curry paste. Stir fry it for 1-2 minutes until fragrant.
8. Add the stir fried vegetables along with the boiled sweet potato to the wok.
9. Add the thin coconut milk and cook it for 3-4 minutes.
10. Add the thick coconut milk and salt and cook for another 3-4 minutes.
11. Add the tofu before serving. Serve the curry hot with steamed white rice.

How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com


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Vegetable Souvlaki Rolls


Vegetable Souvlaki Rolls - Greek flavored grilled vegetables and a zingy yogurt sauce, rolled in your favorite bread

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com


I've been MIA for a while, I know. I've been super busy at work doing things I never did UNTIL last week. I was super excited and tired at the same time. I'm used to sitting uber low in my chair at office, getting up only to get a cup of tea or a drink of water (which is a lot of trips). But last week was nothing like that, I got to go to out in the field. So the trips for water and tea were much longer than in office and all that walking around and working from 8am to 7pm kinda got me tired and in no mood to blog.

The little free time I had, I was planning a vacation. It's been 6 months since our amazing last vacation to Cambodia and I'm now ready for more. I'm thinking July, but the weather is kind of deterring me right now. The monsoons will be full swing in India and surroundings, so it has been quite a challenge to pick a destination as of now. I am all open to suggestions, if you have any.

While I don't have a vacation planned, I definitely have a recipe planned for you. I have a wonderful super healthy recipe - Vegetable Souvlaki Rolls that will take you to Greece, at least temporarily. Souvlaki is generally grilled meat with a few vegetables, but I tell you, you are missing nothing when you go all veggies. It is healthy and so quick to make. And so colorful, don't you think so?

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com


I thought about calling it Grilled Vegetable Rolls, but Souvlaki sounded so fancy and the marinade had oregano and Olive Oil, so Souvlaki it was!! The recipe isn't even really a recipe, all you need to do is dice vegetables, the more variety you have, the better. And I would say use all the colors you can get, a bright vibrant dish has more takers. Once you are done dicing, marinate the vegetables in good quality extra virgin olive oil, garlic paste, lime juice, oregano, salt and pepper. Leave it aside for 30 minutes, while you make the yogurt sauce to go with it.

Just whisk together yogurt, salt and pepper. I made the saucy zingy by adding the marinade leftover at the bottom of the bowl after the vegetables were grilled. It made the sauce taste all Greek... Grill the vegetables until they are slightly soft and they develop a char.

You can eat the Vegetable Souvlaki just like this, dip the vegetables in that zingy Yogurt sauce and you have a cool and refreshing meal right there. But I love rolls!! So does Raj. I went all Indian and used Naan bread for the rolls, you can be traditional and use Pita. I upped the healthiness by adding a simple salad of julienne cabbage and coriander leaves. Veggie Power!! Then put the Souvlaki and drizzle the yogurt sauce, roll the bread and your Vegetable Souvlaki Rolls are ready to eat.

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)


If you liked this, you may also like:




Vegetable Souvlaki Rolls


How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.comVegetable Souvlaki rolls are Greek flavored Pita/Naan bread rolls with grilled vegetables and a yogurt sauce. 

Recipe Type:  Main
Cuisine:            Greek
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Makes 4 Rolls


Ingredients:


For the Vegetable Souvlaki:


1 Zucchini
0.5 Green Pepper / Capsicum
0.5 Yellow Pepper / Capsicum
0.5 Red Pepper / Capsicum
1 small Onion
2 Tbsp extra virgin Olive Oil
1.5 tsp dried Oregano
1 tsp Garlic paste
Juice of half a lime
Salt to taste
Pepper to taste

For the Yogurt Sauce:


1 cup thick Yogurt
Salt to taste
Pepper to taste
2 Tbsp Marinade

For Assembling the Vegetable Souvlaki Rolls:


Naan bread or Pita bread
1 cup julienne Cabbage
1 Tbsp chopped Coriander leaves
Salt to taste

Method:


To make the Vegetable Souvlaki:


Mix together the extra virgin olive oil, garlic paste, oregano, lime juice, salt and pepper to make the marinade.
Dice the vegetables into chunks and mix them in with the marinade. Keep aside for 15-30 minutes.
If using bamboo skewers, soak them in water until ready to grill to prevent the skewers from burning later.
Skewer the vegetables, mixing and matching as you please.
Heat a grill pan and when hot, place the skewers. You can grill these on charcoal or in the oven too.
Once one side is charred, flip the skewers until the other side is done too.
Remove from heat when done and keep aside.


To make the Yogurt Sauce:


Whisk together the yogurt, salt and pepper.
Spoon in the marinade leftover at the bottom of the bowl after grilling the vegetables, and mix well.


To assemble the Vegetable Souvlaki Rolls:


Heat the naan or pita bread.
Mix together the cabbage and coriander leaves with salt and add some over the bread.
Remove the vegetables from the skewer and place over the cabbage.
Drizzle some yogurt sauce and roll the bread.










How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com



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Vegan Zucchini Spinach Frittata


What's next on your breakfast table? How about this light and fluffy Vegan Zucchini Spinach Frittata made from chickpea flour, zucchini and spinach!

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

Breakfast time!

I've been eating clean this week. I've got some annoying breakouts on my face and I have gotta get rid of them. By clean eating, I mean no sugar, no greasy fried food, no processed food, basically no giving into temptation. So HARD, especially when people in office are getting sweets and chocolates pretty much everyday.

Instead I'm eating lots of fresh fruits and vegetables. At the start of the week I had oranges, apples, pomegranates and strawberry. Yummm. So fresh. I'm also on my way to making my first ever all natural orange face pack. Hope it works...

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

Even if you don't have any acne or other skin problems, just try this little trick my sister Gee taught me. Soak orange peels in a mug of water for 3 to 4 hours or overnight. Use that water to wash your face. Careful with your eyes though - keep them shut. That water has such a fresh fragrance of oranges, it will wake you up instantly and leave your skin smelling all orange-y for a good half hour. I'm not even a fan of oranges, but I definitely loved that fresh feel in the morning. If you have any such wonderful beauty rituals, leave me a comment.

Beauty tips aside for the moment. Let me get back to my clean green recipe - Vegan Zucchini Spinach Frittata. Frittata is usually a really thick omelet that is either baked or cooked in a deep pan on stovetop. This vegan zucchini spinach frittata is made from chickpea flour or gram flour (besan). lightness of the frittata is achieved by adding fruit salt (eno). If you don't find fruit salt, replace 1 tsp of fruit salt with 1/2 tsp of baking soda and 1/2 tsp of lime juice or citric acid. Allow it to rest for at least 10 minutes to let the baking soda react with the citric acid.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

You remember this wonderful Vegan Zucchini Kale Lasagna I made last week? I still had some baby zucchinis left over from it, that I sliced into thin slices and used here in this frittata. It is clean and it is green, One green ingredient down, more to go.

I wilted some spinach with garlic and chopped that roughly and added it to the frittata for my second and last green ingredient. Toss in some chopped onions and tomatoes and we are all set to make the frittata. Here's the fun part now, you can flavor this frittata however you like. I kept it minimal and only added a pinch of turmeric and half a teaspoon of chilli flakes. You can add anything from herbs like oregano, thyme, basil to spices like cumin, fennel or carom. After all, you are the CHEF!

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com


How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also liked:





Vegan Zucchini Spinach Frittata


How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.comVegan Zucchini Spinach Frittata is a pan fried vegan frittata (thick omelet) made with chickpea flour (besan), zucchini and garlic wilted spinach

Recipe Type:  Breakfast
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:                Makes 2

Ingredients:


1 cup Chickpea flour or Besan or Gram Flour
2 cups chopped Spinach
2 baby Zucchini
1 small Onion
1 small Tomato
2 Garlic Cloves
1/2 tsp Chilli flakes
1/4 tsp Turmeric Powder
1 tsp Fruit Salt or Eno
1 cup Water
4-5 tsp Oil
Salt to taste

Method:


Mince the garlic. Finely chop the onion and tomato. Slice the zucchini.
Heat 2 tsp oil in a pan.
Add the minced garlic and fry for 20-30 seconds.
Add the chopped spinach and fry until wilted. It may take around 2-3 minutes.
Take the chickpea flour in a large bowl.
Add turmeric powder, chilli flakes, salt, fruit salt and 1/2 cup water. Add more water if required. The batter should be loose and light.
Heat a small non stick frying pan and grease it.
Spoon half the batter onto the pan.
Sprinkle half of the wilted spinach, zucchini, onion and tomato. Alternately, you can add all the vegetables to the batter before spooning the batter.
Cook on low to medium heat. Spoon oil on the sides.
Once the first side browns slightly, spoon 1 tsp of oil on the top and flip the frittata.
Cook until the second side browns slightly. Remove from heat.
Repeat the same steps with the other half of the batter.
Serve hot.


How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com
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Vegan Zucchini Kale Lasagna

I've had an Italian start to the weekend - Pizza for Friday night dinner and this awesome Homemade Vegan Zucchini Kale Lasagna for Saturday lunch.

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

I'll be honest, this is my first time trying to veganize a dish that has Cheese in it. I'm never vegan when it comes to Italian food either. I'm more than liberal with cheese, usually adding more than what the recipe calls for. I'm a big fat LOVER of cheese. I've been known to eating cheese cubes the way other's eat chocolate. Sometimes, I like it over chocolate...

So what converted me? While I'm not converted, I'm definitely trying to reduce dairy. I'm also very excited to try a new range of cheese that I can make at home. I've always wanted to make my own cheese - sounds super exciting. I've looked around endlessly for vegetarian Rennet, but I'm yet to find it in Bangalore. Bangaloreans out there, any tips? So I gave up the idea of making my own cheese except Cottage Cheese or Paneer. And now I can make my own cheese - no rennet or any bacteria needed.
How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

When I stumbled upon a recipe for vegan Mozzarella, no one could stop me. I HAD to try it! 

While my cheese wasn't as stretchy as Mozzarella is meant to be, it tasted good and added the required creaminess to the Lasagna. I did not use Pasta sheets. I make Lasagna very rarely and I usually end up throwing out half the box of lasagna sheets as they are way past their shelf life. So I did what everyone is doing these days - used vegetables as pasta.  I see new recipes for Zoodles almost every other days. 

Zucchini works so well in Italian food. Lightly steamed zucchini tends to have the al-dente texture that pasta demands. I used thinly sliced baby zucchini to replace the pasta sheets for the lasagna. I also used Kale as I like the pepperyness it adds. If you cannot find Kale, use spinach. I used raw Kale cut into large pieces, you can steam it to soften them and then use it. I layered slices of Tofu too. That's just cause I had it and I love the texture of Tofu. I know, I'm weird, but I really do love Tofu.

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

All that I talked about already is the texture component of the lasagna, the taste is entirely due to this super easy chunky Tomato Sauce. You've gotta try this sauce, even if you are not making the lasagna. I can have bowls of it with anything - Bread, Roti, Rice, Noodles. And it is so simple to make too. Just fry onions, garlic, carrots and peppers in olive oil. Add tomato puree and all the herbs and spices. Cook until you have a nice thick chunky sauce all perfect to layer on that Lasagna. Job done!!

Bake it until the cheese brown a little and the zucchini and kale are cooked, about 15 minutes. You have to eat this immediately, just because it tastes amazing when hot.

And if you are not a fan of vegan cheese, just replace the cheese with regular Mozzarella, I bet it tastes just as great.

Tag me on Instagram @oneteaspoonoflife when you make this recipe. Happy Lasagna Weekend to you, Ciao!!

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life


How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life


How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

If you liked this, you may also like:

  • Gobi Manchurian Pizza - Fusion pizza topped with fried Cauliflower and Indo-Chinese Manchurian Sauce.
  • Curried Brown Rice Zucchini Fritters - Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried.
  • Eggplant Pizza - Pizza made with Eggplant as the base and topped with homemade tomato basil sauce and cheese. 



Vegan Zucchini Kale Lasagna

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life
Zucchini Kale Lasagna is a vegan and gluten free pasta dish made using zucchini, kale, vegan mozzarella cheese and a chunky tomato sauce. 

Recipe Type:  Pasta
Cuisine:            Italian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 2

Ingredients:


5-6 baby Zucchini
5-6 large Kale leaves
100 gms firm Tofu

For the Vegan Cheese:


1/2 cup Cashew nuts
1/4 cup Tapioca Flour
1/4 tsp Mustard Powder
1/2 tsp Vinegar
1/2 tsp Salt
1 cup Water

For the Tomato Sauce:


1.5 cups Tomato Puree
1 large Onion
1 small Carrot
1/2 green Capsicum
2 Tbsp Olive Oil
1 tsp Sugar
2 tsp dried Basil
1 tsp Thyme
1 Tbsp minced Garlic
1 tsp Celery Salt
1/2 tsp Chilli Powder
Salt to taste
Water as required

Method:


To make Vegan Cheese:


Boil the cashew nuts in 1 cup of water for 8-10 minutes until soft.
Drain and keep aside to cool.
Blend together cashew nuts, tapioca flour, mustard, vinegar and salt along with 1/2 cup water.
Heat a non stick pan and add the blended paste to it.
Stir continuously until it thickens. Adjust salt and water.

To make Tomato Sauce:


Heat olive oil in a pan.
Add finely chopped onion, carrot, capsicum along with minced garlic. Saute for 4-5 minutes.
Add tomato puree, celery salt, red chilli powder, basil, thyme and sugar.
Simmer for 7-8 minutes. Add water if required.
Add salt to taste and mix well.

To Assemble the Lasagna:


Take a deep baking dish and layer with chopped kale, sliced zucchini and sliced tofu.
Sprinkle a pinch of salt and pepper.
Spread the tomato sauce.
Spread the vegan cheese.
Similarly, make another layer of the vegetables, sauce and cheese.
Preheat the oven to 180 degree C.
Bake for 15-18 minutes or until the cheese browns.

Notes:


  • Replace the vegan cheese with regular Mozzarella for a non-vegan version. 
  • In case you don't have Tapioca Flour, you can grind sabudana or sago pearls in a high power mixer to get a fine powder. 
  • Kale can be replaced with spinach (palak). You can steam the kale or spinach before using it in the lasagna. 
  • If you don't have celery salt, add chopped celery to the sauce along with the onions or just use regular salt.
How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life
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Bean and Grilled Veggie Sliders with Coriander Cashew Sauce

I finally got around to making these Bean Burgers.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

I'm a big fan of Burgers and a bigger fan of Bean Burgers. If I see a Bean Burger on the menu, you can be sure I'm ordering it. Regular Bean Burgers are usually just mashed beans shaped into a patty and fried. They are mushy and generally low on spice. So when I set out to make my Bean Burgers, I knew I wanted to add another element to it, another flavor, something that would make my Bean Burger tastier and juicier. TA-DA! Grilled Veggies.

Grilled veggies are the best, aren't the? Low on calories, high on health, super high on taste, and absolutely vibrant to look at. This burger was a marriage of two of my favorite things.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

So let me tell you what's about to go down:
  • A crispy golden SHALLOW FRIED patty made from beans, grilled vegetables, garlic, sauteed onions and cabbage, red chilli powder and oat flour. 
  • A creamy VEGAN sauce made by blending cashews with garlic, coriander, lime and salt. Juicy creamy green goddess goodness.
  • Tomato and Onion slices, just to UP the fresh quotient and to add crunch without any effort at all.
  • Multi grain buns. 
Now tell me that isn't healthy!!

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

Just because it is healthy, does not mean it is losing out on taste or texture. The Bean Patty is everything it should be. It has beans that are hearty and filling. The grilled veggies are coarsely blended with the bean mixture and add a bite to the otherwise plain burger. With each bite you get a different mix of grilled vegetables, so you'll never be bored. I grilled my veggies with very little olive oil in the oven. I used a mix of colored capsicums or peppers and zucchini. The sauteed onions add a much needed sweetness. And the cabbage.. well, I had the cabbage, so I tossed it in. It adds to the texture, but can totally be skipped. Garlic, chilli and salt are a given, so no discussion there. Oat flour - I know this just upped the health factor, but that's not why it is there. The entire patty is made of only wet ingredients, there is nothing else to soak up the juices. Juiciness is needed, but excess of it will make the patty very soft and fragile. The oat flour was added to soak in the excess liquid and give enough strength to the patty, so I could shape it and fry it. This can be replaced with bread crumbs.
How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

Next comes the coriander cashew sauce. Simplest sauce ever!! Soak cashews in hot water for 15-20 minutes. Then drain and blend with chopped coriander and garlic. Squeeze some lime juice, add some salt and pepper. Done!!  There is literally no cooking involved here.

I made sliders instead of burgers, just coz they are so much fun to eat. You can make regular burgers with the same recipe, just adjust the quantities.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


If you liked this, you may also like:


Bean and Grilled Veggie Burger with Coriander Cashew Sauce


How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.comBean and Grilled Veggie Burger with Coriander Cashew Sauce is a vegan burger with a patty made from grilled vegetables and red kidney beans and has a sauce made from coriander and cashews.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     1 hour
Cook time:     30 minutes
Yield:                8


Ingredients:


Bean and Grilled Veggie Patty


3/4 cup Red Kidney Beans, cooked
1/2 cup Mixed Vegetables, chopped (Red Capsicum, Yellow Capsicum, Green Capsicum, Zucchini)
2 Onions
1/4 cup Cabbage, sliced (Optional)
2 tsp Garlic minced
1-2 tsp Red Chilli Powder
1/2 cup Oat meal
2 tsp Olive Oil
4-5 Tbsp Oil
Salt to taste

Coriander Cashew Sauce


18-20 Cashews
1 handful Coriander leaves
1-2 Garlic cloves
1 tsp Lime Juice
Salt to taste
Pepper to taste

To assemble the Bean Burger


8 Multigrain Slider Buns
1 large Tomato
1 Onion

Method:


Bean and Grilled Veggie Patty


To grill the vegetables, lay the chopped vegetables onto a baking sheet and drizzle the olive oil on them. Sprinkle salt, mix well. Grill for 15-20 minutes until slightly charred.
Heat 3 tsp of Oil in a shallow pan and add slices onions. Saute until the onions have browned slightly. Remove and keep aside.
In the same pan, add 1 tsp of Oil and saute the cabbage, (if you are using it) until it wilts slightly.
Grind the oatmeal to powder.
In a food processor or a mixer, add the beans, grilled veggies, garlic, sauteed onions and cabbage, read chilli powder, oat flour and salt. Pulse until the mixture sticks together but it still coarse.
Form 8 patties and keep aside.
Heat the remaining Oil in a small pan and add the patties one by one carefully. Do not crowd the pan and I suggest frying them in batches.
Flip the patty when one side browns. Cook until both the sides are brown and crispy.

Coriander Cashew Sauce


Soak the cashews in hot water for 15-20 minutes.
Blend to a smooth paste along with the coriander, garlic and a little bit of water.
Squeeze in the lemon juice and add salt and pepper. Mix well.
To assemble the burger, heat the burger buns and spread the cashew sauce on the lower bun.

To assemble the Bean Burger


Place the patty on the lower bun and top it up with sliced tomato and onions.
Add a big dollop of the cashew sauce and place the upper bun.
Serve hot.


How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


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Curried Brown Rice and Zucchini Fritters


chawal tikki garam masala vegan pan fried snacks appetizer

Game Day? Movie Day? These Curried Brown Rice and Zucchini Fritters is are perfect for every occasion that DEMANDS you to to be glued to 2 things - your Sofa and your TV.

Called your friend over for Tea or Drinks? Curried Brown Rice and Zucchini Fritters - Perfect snack again.

chawal tikki garam masala vegan pan fried snacks appetizer

I can keep going and listing down all the occasions when you can make it. But frankly speaking, you don't need any occasion to enjoy good finger food. We just had this as an appetizer during dinner - no guests over or anything, just us two enjoying a quiet dinner.

It is also a great way to use up leftover rice if you have any.

Brown rice is healthy, even, fashionable these days. Not as fashionable as Quinoa, but fashionable enough. These fritters are loaded with the goodness of brown rice and zucchini - they are almost HEALTH FOOD! Almost!  Tasty health food - oxymoron isn't is?

chawal tikki garam masala vegan pan fried snacks appetizer

I've seasoned these fritters with Italian seasonings like oregano, basil etc, in the past, but I'm a CURRY GIRL at heart. I love my spices and my curry. The Garam Masala - the quintessential Indian blend of spices adds a wonderful Zing to the fritters. 

These Curried Brown Rice and Zucchini Fritters taste great when served piping hot with some good old ketchup.

Step by Step Instructions:


chawal tikki garam masala vegan pan fried snacks appetizer

1) Cook the rice as per instructions.
2) Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
3) Grate the zucchini and add to the mashed rice.
4) Add all the ingredients except the oil and mix well.

chawal tikki garam masala vegan pan fried snacks appetizer


5) Shape the mixture into small patties and place in the hot pan and cook on medium heat.
6) Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
7) Serve hot with ketchup.




Curried Brown Rice and Zucchini Fritters


chawal tikki garam masala vegan pan fried snacks appetizerFritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried. 

Recipe Type:  Snacks / Appetizer
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              15 fritters

Ingredients:


1/2 cup Brown Rice
1 Zucchini
2 Tbsp finely chopped Coriander leaves
1 tsp Garlic Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2-3 Tbsp Corn Flour
3-4 Tbsp Oil to fry
Salt to taste

Method:


Cook the rice as per instructions. I pressure cooked it in 1.25 cups of water for about 10 minutes or 3-4 whistles. The rice should be soft and well done.
Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
Grate the zucchini and add to the mashed rice.
Add all the ingredients except the oil and mix well.
The corn flour is added as the mixture begins to leave water after the addition of salt. If your mixture becomes too wet, add more corn flour. Heat oil in a shallow pan.
Shape the mixture into small patties and place in the hot pan and cook on medium heat.
Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
Serve hot with ketchup.
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Fried Rice with Ginger Garlic Sauce

This fried rice is so tasty, I cannot believe I never tried it before. Sigh.



When I went veggie shopping this weekend, I was extremely disappointed to see that my regular vegetable vendor has closed shop. Nothing excites me as fresh veggies, and he kept really fresh veggies. I’m still in denial. I’m sure it was a one off thing, may be a birthday or something (I’m sooo hoping it’s a onetime thing). So grudgingly I had to find a few new places to shop. To brighten my day, I picked some all colored peppers aka red, yellow and green capsicum. I even picked up zucchini and broccoli in the first shop. The next shop had more of my weekly local vegetables. I picked up some French beans and carrots. I add French beans and carrots to so many dishes – dalia, uppit, sambar, mix veg sabzi etc.




Ok, so I bought all these vegetables, but I just realized today, that I’m out of town the whole of next week and hubby dearest is not going to bother about my precious exotic vegetables lying in the fridge and by the time I come back they will be all shriveled. I had to cook them today, when they are still fresh and smiling




And I did have some wonderful fragrant Basmati rice with me. So I decided to make fried rice. Only this time, I’ve added a twist. This is my own recipe and I simply love it. Henceforth, this is how I will always make fried rice.
.


So grab your sharpest knife and get to work. It’s quite a bit of chopping, I accept. I julienned the peppers, French beans and carrots. I broke the broccoli into small florets. I cut the zucchini into thin semicircle slices
The recipe below makes yummy fried rice for 2.




Fried Rice with Ginger Garlic Sauce


Fried Rice with ginger garlic sauce

Vegetable Fried Rice tossed with a ginger garlic sauce

Recipe Type:  Main Course
Cuisine:          Indian Chinese
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              2 Servings

Ingredients:

½ each Red, yellow, green Capsicum / Pepper
½ Zucchini
10-12 small florets Broccoli
1 Carrot
10-12 French beans
1 Onion
8-10 cloves Garlic (Garlic cloves in India are very small, 3 of them may make 1 garlic clove abroad)
1.5” piece Ginger
1-2 Green Chillies
1 cup Basmati rice
4 tsp Soy sauce
2 tsp Sesame oil/ Olive oil
2 tsp Rice vinegar or any white vinegar
½ tsp Sugar
1 Maggi magic cube or ½ tsp Ajinomoto (Optional)
6 tsp Oil
Salt
Water

Method:

  • Wash thoroughly and soak the rice for half hour. Drain the water and cook it with 1.5 cups of water in a pressure cooker for 3 whistles or until done. Alternatively, follow the instructions for cooking the rice mentioned on the packet.
  • Once the rice is cooked, fluff it and keep aside.
  • In a blender/ mixer, grind together the garlic, ginger, green chillies, soy sauce, olive/sesame oil, vinegar, magic cube and sugar. It doesn't have to be a fine sauce, it can be coarse.
  • Julienne the capsicums, French beans and carrots. Slice the zucchini into semicircles. Break/cut the broccoli into small florets and slice the onion.
  • We will cook each of these vegetables separately as they have different cooking times.
  • Heat 2 tsp oil in a wok/kadhai. Add the French beans and carrot and fry until they are cooked but still crunchy.
  • Remove them and keep aside.
  • Add 1 tsp of oil into the kadhai and now add the peppers. Saute them until they are partially cooked, we want them crunchy.
  • Remove them and keep along with the beans.
  • Add 1 tsp of oil and now add the broccoli and zucchini and cook until they are done.
  • Remove and keep with other veggies.
  • Heat the remaining oil in the kadhai and add the onions. Once the onions are cooked, add all the other vegetables and the sauce.
  • Add the rice and mix well.
  • Add salt if required.
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